Pasta Fagioli Soup

Pasta Fagioli Soup Recipe


Olive oil

1.5 cups dry whole grain small pasta (like macaroni or orzo)

2 medium carrots, chopped

2 medium celery stalks, chopped

3 cloves garlic

4 cups low-sodium chicken broth

Frozen spinach (or string beans)

1 (15 oz) can white beans drained & rinsed

1 (14.5 oz) can chunky tomatoes

4 tsp dried rosemary

Salt/pepper to taste


Cook pasta.

Cook carrots and celery with olive oil on medium-high heat until soft.

Add garlic, stirring frequently for 1-2 minutes or until soft.

Add broth. Bring to a boil, then reduce heat to medium.

Add spinach, white beans, tomatoes and rosemary.

Season with salt and pepper.

Gently boil, stirring occasionally, for 8-10 minutes.

Add pasta; cook for 3 minutes. 

Serve immediately & enjoy!


I made a double batch to last us all week.

It’ll have more liquid than pictured. 

Keep the pasta separate if you want to keep it at a soup consistency. We just don’t care and it’s easier to have it all ready in one pot for the week.

Published by Sarah C. Gilbert

I help ladies eat better and workout consistently. I'm married to my high school sweetheart; we were in a long distance relationship for 8 years before getting married, and even now are still occasionally in a long distance relationship. I love sunshine/warmth, cute dogs, working out, motivational quotes, spending time with my husband, and cooking. Follow me on Instagram: @SarahGilbertFitness

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